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Square overhead shot of a white bowl full of brown sugar glazed carrots.
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5 from 1 vote

Brown Sugar Glazed Carrots

Fresh, tender carrots are tossed in a sweet, buttery brown sugar glaze for a crowd-pleasing, easy side dish that always wins rave reviews!
Course Side Dish
Cuisine American, Southern
Keyword brown sugar glazed carrots, brown sugar roasted carrots, caramelized glazed carrots, glazed carrots
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 151kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 ½ lbs. carrots, peeled and sliced into ½-inch thick rounds
  • ¼ cup salted butter, cubed
  • ¼ cup packed light brown sugar
  • 1 tablespoon freshly-squeezed orange juice
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  • In a large skillet, bring about 2 cups of water to a boil. Add carrots, reduce the heat to low so that the water is at a simmer. Cover and cook for 7-9 minutes, or until crisp-tender (a fork should slide through with just a little resistance).
    Cooking the carrots in a skillet.
  • Drain off the water and set the carrots aside in a bowl.
    Carrots in a bowl.
  • In the same skillet, cook butter, brown sugar, orange juice, and salt over medium heat until the butter melts. Let the sauce bubble gently over medium or medium-low heat for 2-3 minutes, stirring constantly, until it thickens slightly and looks glossy.
    Process shot showing how to make the brown sugar glaze in a skillet.
  • Add the carrots back to the skillet and cook, stirring gently, until the carrots are coated and warmed through, about 1 more minute.
    Adding the carrots back to the skillet with the glaze.
  • Garnish with fresh parsley and serve.
    Horizontal overhead shot of a white bowl full of brown sugar glazed carrots garnished with fresh parsley.

Notes

  • Cut evenly: Slice carrots to roughly the same thickness (about ½-inch rounds) so they cook at the same rate.
  • Don't overcook: Carrots should be crisp-tender after simmering, not soft. They'll continue to soften in the hot glaze.
  • Let the glaze thicken: Give it a full 2-3 minutes of bubbling before adding the carrots. It should coat the back of a spoon.
  • Orange juice: Freshly squeezed is best, but bottled OJ or a squeeze of lemon juice works in a pinch.
  • Baby carrots: Can be used as a shortcut. They may need a few extra minutes of simmering to become tender.
  • Sweetener swaps: Substitute an equal amount of honey or maple syrup for the brown sugar. Both create a beautiful glaze with slightly different flavors.
  • Scaling: Double all ingredients for a larger crowd or halve them for a smaller batch (about ¾ lb. of carrots).
  • Make ahead: Prepare completely (without parsley), store in an airtight container in the fridge, and reheat gently in a skillet.
  • Storage: Leftovers keep in the fridge for 3-4 days. Freezing is not recommended, as the carrots become mushy when thawed.
  • Garnish options: Swap the parsley for fresh rosemary, thyme, or tarragon. Chopped toasted pecans or slivered almonds also add a nice crunch.

Nutrition

Serving: 1/6 of the recipe | Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 246mg | Potassium: 387mg | Fiber: 3g | Sugar: 15g | Vitamin A: 19242IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg